Almond Cupcakes with Vanilla-Almond Buttercream

January 8, 2013

Good morning! Here’s a very simple, “semi-homemade” recipe for Almond Cupcakes with Vanilla-Almond Buttercream. This is a recipe from my Mom’s collection that she makes as a bunt cake for every holiday. It’s such a light, fluffy cake that’s great in the morning with your coffee or add a little buttercream and serve as a dessert. I love how its base is a box cake because you can whip it up in no time at all. I used beautiful baking cups that were a gift from my dear friend E, and used the amazing cake stand from my brother. Beautiful right?! Such a light, amazing cake perfectly complimented by the buttercream.

Stop and scrape sides of bowl with spatula. Increase mixer to medium speed and beat for two more minutes.

Fill muffin tins ¾ full (if using tall baking cups like the pink ones in these photos, fill halfway)

Bake for 15-18 minutes or until a toothpick is inserted in center and comes out clean.

For the frosting: cream butter until smooth (about two minutes). Gradually add confectioners’ sugar. Add vanilla and almond extract and two tablespoons of water. Beat on medium speed for 5 minutes to make light and fluffy. I added a little yellow food coloring to make the frosting a pretty, light yellow.

(To turn this recipe into a bunt cake, grease pan and sprinkle with flour. Bake for 35-40 minutes and let stand in bunt pan on wire rack for 20 minutes)

I loved the cupcakes! I adore the look of your blog. Can you tell me the name of the font that you use to title the recipes and the names on the comments, etc.? I am a teacher and would love to use this on some of the documents I make!!

This has to be the best recipe ever. I made mind with white cake mix. I did a test run to see how they taste. The doctors I work for love them. I am having my niece a bridel shower brunch and she wanted almond cupcakes. She loved them too. I going to serve these at her shower. Thank you for sharing this recipe.

These were amazing! In my nutrition and foods class we played cupcake wars and this is the cupcakes we made. Our teachers loved them! We also roasted coconut flacks and put them on top. It was so good!

Kelly, I love these cupcakes and so does everyone that eats them! I took them to a party last night and several people had also tasted another “gourmet cupcake” from a bakery & them all said hands down that mine were so much better! I want to use the recipe to make my son’s birthday cake but wasn’t sure how to adjust the baking time for a 9×13 pan. Any help would be greatly appreciated. Thanks again!

Kelly, your cupcakes are fantastic & everyone always asks for the recipe when I take them to parties. I was going to use the recipe to make my son’s birthday cake but wasn’t sure how long to bake it for with a 9×13 pan or if any other adjustments need to be made. Any suggestions would be greatly appreciated! Thanks so much 🙂

Hi Tracie! I’m so glad to hear such positive feedback!! This is one of my favorite recipes 🙂 This recipe was originally a bunt cake recipe and that bakes for 35-40 minutes so when you’re baking a 9×13, you would reduce baking time to 25-32 minutes. You won’t need to make any additional adjustments. Hope it goes perfectly for your son’s birthday cake! Thanks again!